According to legend, Cleopatra dissolved a pearl in her drink in order to win a bet with Marc Anthony over who could spend the most on a meal. Nowadays, extravagant queens have it a little easier thanks to lab pearls. These delicate structures, reminiscent of fish roe or tapioca balls, are filled with lab-grown animal fat. Drop a few into your salad for a burst of flavor. Scatter some across a freshly toasted baguette with a sprinkle of gray sea salt. Lab pearls are also suitable for traditional foods. They can be used to replace the schmaltz in matzo balls or the lard in Mexican tamales. An aged variety even matches the nutty taste of fine Italian lardo. Time to pile on the pearls!
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